Creamy Queso with Chorizo

Ingredients

  • 2 ounces crumbled Cotija cheese or queso fresco
  • ¾ teaspoon chipotle chile powder
  • ¾ teaspoon ancho chile powder
  • 1 ¼ teaspoon kosher salt
  • 2 tablespoons chopped canned chipotle chiles in adobo
  • 8 ounces sharp cheddar, grated
  • 8 ounces Monterey Jack cheese, grated
  • + 4 more ingredients
    • 8 ounces Velveeta cheese, cut into cubes
    • 2 ½ cups half-and-half
    • 6 ounces fresh chorizo, casings removed
    • 1 tablespoon vegetable oil

1. Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside. 2. Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8...

View full recipe at SpringPad

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